Summer Squash Dressing

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“I serve with Grilled Basil Lemon Turkey Breast, roasted asparagus, coleslaw, and Sour Cream Peach Pie. Have made ahead and also have frozen prior to baking. I prefer baking in shallow layer so it is less soggy. I plan ahead by making 9 inch pan of cornbread day before and then using the leftovers for this. Melt butter in container big enough to hold other ingredients. I have subbed in zucchini also for this.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 12 cups cornbread, cut into 1/2 inch chunks
  • 12 cup onion, chopped
  • 1 12 lbs summer squash, 1/4 inch slices
  • 5 tablespoons butter, melted
  • 3 tablespoons sour cream
  • 13 cup chicken stock
  • 14 teaspoon black pepper
  • 12 teaspoon thyme, dried
  • 14 teaspoon salt

Directions

  1. Preheat oven to 400.
  2. In large bowl, put cornbread, onion, and summer squash.
  3. Mix remaining ingredients together, pour over dressing, give it a gentle stir.
  4. Put into greased 9 by 13 inch pan, bake uncovered for 45 to 50 minutes. Or freeze, defrost, and bake later--freezes well.

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